1 ½Tablespoonscreole seasoningadd more or less depending on desired spice level
6ouncesAndouille sausagesliced**
1 ½cupschicken stockheated
14.5ounce canfire-roasted diced tomatoes
2bay leavessplit in half
5cupscauliflower rice
¾poundshrimpmedium-sized peeled and deveined
2green onionschopped - to garnish
2Tablespoonschopped Italian parsleyto garnish
Instructions
Heat oil in a Dutch oven or heavy pot over medium heat. When hot, add the onion, celery, jalapeno and bell pepper. Saute until softened, about 5 to 7 minutes.
Add the chicken pieces and garlic. Cook until chicken is nearly cooked through.
Add the Creole seasoning and sausage slices.
Stir to combine, then add the diced tomatoes, bay leaves and chicken stock.
Bring mixture to a boil then reduce heat to LOW and simmer for 15 minutes stirring occasionally.
Stir in the cauliflower rice and shrimp. Cook on low, stirring occasionally until the shrimp turn pink and the rice is heated through. Do not over cook the shrimp!!
Ladle jambalaya into bowls and top with parsley and green onions.